Spice-roasted butternut squash with tomatoes and capered yogurt from Anjum's Indian Vegetarian Feast: Fabulous Fresh Indian Food by Anjum Anand

  • capers
  • butternut squash
  • Show all ingredients...

  • EYB Comments

    Can substitute a mixture of cumin seeds, fennel seeds, mustard seeds and nigella seeds for panch phoran.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted spiced portabella with creamy lemon dressing; Warm Puy lentils

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of cumin seeds, fennel seeds, mustard seeds and nigella seeds for panch phoran.

  • etcjm on August 12, 2019

    Cooked with sweet potato and aubergine (use 'em up recipe). Yoghurt was interesting, spice mixture for veg interesting. Only had few tomatoes. I did the warm lentils as an accompaniment. Not convinced it all went together really. An unusual Indian dish, but worth a try. Could be an alternative lunch rather than sides to a Rogan Josh like I did.

  • SugarFree_Vegan on October 04, 2013

    Page 70 in UK edition. This is a lovely combo, as I'm not a great lover of star anise I used some Ras el Hanout instead as I had some in the pantry. Simple to make, we had it with roasted asparagus and broccoli.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.